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To Mix Plum Pudding

From an old cookbook · modernised transcription
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

To Mix Plum Pudding

Ingredients

Directions

  1. In a large pan, combine all ingredients as you prepare them.

  2. Sprinkle salt over the mixture, then add beaten eggs and brandy.

  3. Add milk last, adjusting the amount until the mixture is stiff and difficult to stir.

  4. If using bitter almonds, crumble and add them gradually with care.

  5. For two puddings, butter two quart bowls, fill them, and cover with buttered paper.

  6. Scald and flour a pudding cloth, tie it over the bowls, and boil each pudding for six hours.

  7. On the day of serving, boil for an additional two hours.

  8. For one large pudding, boil for eight hours and two hours on the day of serving.

  9. Alternatively, use muslin: scald and flour a square, pour in the mixture, tie it tightly, and boil for six hours for a quart pudding, and one and a half hours on the day of serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Almond + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  3. Brandy + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together5,127 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Brandy + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together3,738 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  5. Milk + almondtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,800 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Swap the almond

How well each one fits the dish's main ingredients (egg, brandy, milk, butter):

  1. Pecansfits about as well
  2. Almondthe original
  3. Cocoafits about as well
  4. Walnutfits about as well

Fit is the average pairing score against egg, brandy, milk, butter. Candidates are from the same food group and used in at least 100 recipes.

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